Easter Sunday 21st April

 Lunch served 12-7pm
£5pp deposit required

Menu

Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome fresh food this side of the river. Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.

Lunch

Served from 12 – 5pm, Wednesday to Saturday.

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

Book

Lunch 10/4/19

2 small plates & 1 side @ 9.

Small plates:

Green pea soup, fresh mint, warm bread 6.
Smoked salmon scotch egg, horseradish crème fraîche, pickled cucumber 6.5
Glazed cabbage and broccoli, toasted peanuts, soy and sriracha 5.
Breaded cod nuggets, curry mayo, pickled carrot, coriander 6.5
Warm salad of roasted squash, Wensleydale, pumpkin seeds, red onion 6.
Baked hen’s egg, slow cooked ham and leeks, mustard butter 6.5
Beer battered wild garlic, potato purée, chives and spring onions 5.
Crispy chicken terrine, pickled mushrooms, wild garlic mayo 7.
Creamed spring greens, smoked haddock, bacon, sourdough 6.5

•••

Big plates:

Beer battered cod, thrice cooked chips, crushed peas, tartare 9.
Polenta chips, spiced aubergine, feta, olive, wild garlic pesto 9.
Slow cooked chicken thighs, pink firs, spring onions, chorizo vinaigrette 9.
8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 19.5/26.

•••

Afters:

Dark chocolate tart, raspberry sorbet, honeycomb 7.
Banana cake sundae, pecan caramel, malted ice cream 6.5
Vanilla panna cotta, roasted rhubarb, pistachios 6.5
Hand made ice cream and sorbet, fruit and nut biscuit 5.5
British cheese, grapes, chutney, crackers 7.5

•••

Sides 2.5

Creamed potato / thin cut fries, parmesan, curry salt / seasonal salad /
buttered Charlottes, parsley, garlic & lemon / broccoli, chilli & almonds

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

Sunday Lunch

Served from 12 – 6pm, Sunday.

A traditional roast, chicken, pork, beef, lamb and a vegetarian option, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

 

Example Sunday Lunch Menu

 

Book

Dinner

Served from 6pm, Wednesday to Saturday evening.

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

Book

Dinner 27/3/19

 

 

Small plates:

Garden pea soup, goat’s curd and shallot 6.5
Smoked salmon scotch egg, horseradish crème fraîche, pickled cucumber 6.5
English asparagus, whipped goats cheese, walnuts, orange dressing 7.
Slow cooked pork shoulder fritters, wild garlic mayo, pea vinaigrette 6.5
Seared king scallops, chorizo jam, Braeburn apple, hazelnuts 8.5

•••

Big plates:

Crisp sea bream, chickpea ‘chips’, glazed red pepper, wild garlic and almond pesto 16.
Polenta, spiced aubergine, feta, olive, charred spring onions 13.5
Lemon and thyme chicken, breaded leg ‘nug’, potato purée, truffle sauce 16.5
North Sea cod, Iberico ham, ‘french peas’, pink firs 16.5
8oz rib-eye/fillet, peppercorn sauce – choose your side 19.5/26.

•••

Afters:

Dark chocolate tart, raspberry sorbet, honeycomb 7.
Banana cake sundae, pecan caramel, malted ice cream 6.5
Vanilla panna cotta, roasted rhubarb, pistachios 6.5
Hand made ice cream and sorbet 5.5
British cheese, grapes, chutney, crackers 7.5

•••

Sides 2.75

Thin cut fries, spiced salt, parmesan / beer battered onion rings / fat cut chips
Korean glazed greens, toasted peanuts / broccoli, chilli and almonds /
buttered Charlottes, parsley, garlic & lemon / creamed potato

 

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

 

What are you waiting for?

For parties of 8 or more, or if you have a special request, please call 0191 908 7621 to book.

All other bookings can be made following the link below:

Book

The Forge

Send us a message

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Emails are checked up until 5pm on weekdays, if your query is urgent please call the restaurant on 0191 908 7621.